The objective of this study was to determine the organoleptic and physical properties, and the level of β-carotene and α-tocopherol of red fruit (pandanus conoideus) emulsion. The emulsion was made by mixing red fruit oil and water in ratio of 7:3, with addition of some emulsifier as treatments, namely 0.20 % of CMC (Carboxyl methyl cellulose) (F0), 0.55 of Tween 80 and 0.2% of CMC (F1), and 0.5% of tween 20 and 0.2 5 of CMC (F2). Based on the organoleptic evaluation, the most preferred formulation of red fruit emulsion was F1, which have complementary ingredients, namely 0.5% of tween 80, 0.20% of CMC, 0.06 % of sodium benzoat, 0.025 of ethylene diamine tetra acetic acid (EDTA), 1.5% of orange citrus essence, and 155 of sugar. The acceptance scores of the formulation for color, taste, flavour, and texture wre 4.5 (like-extremely like), 3.8 (neutral-like), 3.8 (neutral-like), and 4.1 (like), respectively, and the level of viscosity was thick with organoleptic score of 6.1 (thick). Physically, red fruit emulsion has red orange in color, citrus in flavour, sweet in taste, viscous in texture, viscosity 20.5 dPa.s, pH 6.4, and stability 100% in storage for 30 days at room temperature. The contens of β-carotene and α-tocopherol were 14 mg/kg and 229.4% mg/kg respectively.